Winter Classics: Discovering Hot Pot Dishes From All Over Japan

Hello everyone! When it’s cold winter, you start craving warm hot pot dishes, don’t you? Gathering around a nabe with family or friends warms both the heart and the body.

This time, we are introducing the diverse range of hot pot dishes found across Japan. We have picked up everything from classic favorites to unique local specialties. We will explain in detail the characteristics, history, recommended ingredients, and even simple recipes you can enjoy at home for each dish.

After reading this article, you’re sure to fall in love with the appeal of hot pot! Come on, let’s embark together on a journey into the delicious world of nabe!

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What is the Appeal of Hot Pot?
Hot pots are an indispensable part of Japanese winter dining. Their appeal lies, above all, in their ability to warm you: They warm your core from within during a cold winter.

Nutritious: You can consume various ingredients like meat, seafood, and vegetables in a balanced way.
Easy: Since you only need to cut the ingredients and simmer them, cooking is simple.
Fun for Everyone: Gathering around one pot with family or friends sparks conversation and creates enjoyable memories.
Highly Customizable: By changing the ingredients or seasoning, you can enjoy various variations.
Regional Identity: Various parts of Japan have unique local hot pot dishes, making it a fun part of traveling.

Hot Pot Dishes Across Japan: A Diverse Lineup
There are countless hot pot dishes throughout Japan. Here, we introduce carefully selected options, ranging from representative classics to those rich in regional character.

Hokkaido & Tohoku Region
Ishikari Nabe (Hokkaido):

Characteristics: A hot pot simmered with salmon as the main ingredient, along with vegetables, tofu, and shirataki, in a miso-based broth.
History: Originating in Hokkaido’s Ishikari region. It is said to have started when fishermen began eating freshly caught salmon mixed into miso soup.
Recommended Ingredients: Salmon, potatoes, onions, cabbage, tofu, shirataki, butter, etc.
Tip: Adding butter enhances the richness and makes it even more delicious.

Kiritanponabe (Akita Prefecture):

Characteristics: A hot pot simmered with “kiritanpo”—which are rice pounded and shaped into sticks—in a chicken broth base.
History: A local dish from northern Akita Prefecture. It is said to have originated when Matagi (hunters) cooked chicken, vegetables, and leftover rice together in the mountains.
Recommended Ingredients: Kiritanpo, chicken, bracken, green onions, serrated leaf, mitsumaki, etc.
Tip: To increase the aroma, grill the kiritanpo until it has a slight char.

Senbei-jiru (Aomori Prefecture):

Characteristics: A hot pot simmered with southern rice crackers (senbei) in a chicken or seafood broth.
History: A local dish from the Hachinohe area of Aomori Prefecture. It is said to have started when people ate preserved rice crackers in soup.
Recommended Ingredients: Southern senbei (soup crackers), chicken, bracken, green onions, mushrooms, etc.
Tip: Since the crackers tend to dissolve if overcooked, it is recommended to add them just before eating.

Jappa-jiru (Aomori Prefecture):

Characteristics: A local dish from Aomori made using fish offal/bones (jappa).
History: Developed in a fishing town where nothing was wasted when processing fish.
Recommended Ingredients: Cod, salmon bones/offal, daikon radish, carrots, green onions, tofu, etc.
Tip: The rich broth released by the bones is its signature feature.

Kanto Region
Chanko Nabe (Tokyo and surrounding areas):

Characteristics: A hot pot traditionally eaten by sumo wrestlers. Various ingredients are generally simmered in a chicken broth base.
History: It is said to have started when Yokozuna Hitachiyama served a chicken-based pot, which he called “chanko,” in his room during the Meiji era.
Recommended Ingredients: Chicken, pork, seafood, vegetables, tofu, fried tofu pouches, udon noodles—anything goes!
Tip: The more variety of ingredients you use, the deeper the flavor of the broth will be.

Motsunabe (Originating in Fukuoka, popular in Tokyo and other areas):

Characteristics: A hot pot simmering beef or pork offal (internal organs) in a soy sauce or miso-based broth.
History: Originating in the Hakata area of Fukuoka Prefecture. After the war, it became popular among common people because it utilized affordable and highly nutritious offal.
Recommended Ingredients: Beef offal (small intestines, large intestines, heart, etc.), cabbage, garlic chives, garlic, chili peppers, champon noodles, etc.
Tip: The champon noodles served at the end are exquisite when mixed with the broth that has absorbed the flavor of the offal.

Ankō Nabe (Ibaraki Prefecture):

Characteristics: A hot pot featuring pufferfish (ankō) as the main ingredient, simmered with vegetables and tofu in a miso or soy sauce-based broth.
History: It has been cherished as a winter delicacy in fishing towns in Ibaraki Prefecture.
Recommended Ingredients: Pufferfish, Chinese cabbage, green onions, garland chrysanthemum, tofu, shirataki, etc.
Tip: The “dobu soup” (broth incorporating puffer fish liver) is known for its rich and deep flavor.

Chubu Region
Hōtō (Yamanashi Prefecture):

Characteristics: A hot pot simmering wide noodles (hōtō) along with vegetables like pumpkin, in a miso-based broth.
History: A local dish from Yamanashi Prefecture. There is also a theory that it was conceived by Takeda Shingen as field rations.
Recommended Ingredients: Hōtō noodles, pumpkin, green onions, carrots, taro, fried tofu pouches, etc.
Tip: The characteristic feature is the creamy soup thickened by the dissolved pumpkin.

Miso Nikomi Udon (Aichi Prefecture):

Characteristics: Thick udon noodles simmered in a rich broth made with Hatto miso.
History: It has been enjoyed since ancient times as one of Nagoya’s signature dishes.
Recommended Ingredients: Udon noodles, chicken, fried tofu pouches, green onions, kamaboko (fish cake), eggs, etc.
Tip: Simmering it in a clay pot allows you to enjoy it piping hot until the end.

Kinki Region
Tetchiri (Osaka Prefecture and surrounding areas):

Characteristics: A hot pot featuring fugu (pufferfish) as the main ingredient, simmered with vegetables and tofu in a kelp broth.
History: Originating in Osaka. The development of fugu cooking techniques led it to become a high-end delicacy.
Recommended Ingredients: Fugu, Chinese cabbage, garland chrysanthemum, green onions, tofu, shiitake mushrooms, etc.
Tip: The leftover soup used for rice porridge (zōsui) at the end is superb because it concentrates the umami of the fugu.

Harihari Nabe (Osaka Prefecture):

Characteristics: A hot pot simmering water greens and whale meat in a soy sauce-based broth.
History: Originating in Osaka. It was given the name “Harihari Nabe” due to the crisp, crunchy texture of the water greens.
Recommended Ingredients: Water greens, whale meat (often substituted with pork or beef today), tofu, etc.
Tip: Be careful not to overcook the water greens.

Kani Suki (Hyogo Prefecture and surrounding areas):

Characteristics: A hot pot featuring crab as the main ingredient, simmered with vegetables and tofu in a kelp broth.
History: It has been cherished as a winter delicacy in northern Hyogo Prefecture (such as Kōjū and Hama-saka).
Recommended Ingredients: Crab, Chinese cabbage, garland chrysanthemum, green onions, tofu, shiitake mushrooms, etc.
Tip: The leftover soup used for rice porridge is superb because it captures the crab’s umami.

Chūgoku & Shikoku Region
Kaki no Dotenabe (Hiroshima Prefecture):

Characteristics: A hot pot where miso is spread around the edge like a moat, and oysters and vegetables are simmered inside.
History: A local dish from Hiroshima Prefecture. Its characteristic feature is gradually dissolving the miso while cooking to adjust the flavor.
Recommended Ingredients: Oysters, Chinese cabbage, garland chrysanthemum, green onions, tofu, shiitake mushrooms, etc.
Tip: Be careful not to let the miso stick to the pot.

Mizutaki (Originating in Fukuoka, popular nationwide):

Characteristics: A hot pot simmering chicken and vegetables in a cloudy broth made from chicken bones or meat.
History: Originating in the Hakata area of Fukuoka Prefecture. It is said to have been conceived in the Meiji era, inspired by Western consommé soup and Chinese chicken broth.
Recommended Ingredients: Chicken (bone-in, thigh, breast, etc.), cabbage, green onions, tofu, shiitake mushrooms, ponzu sauce, etc.
Tip: For the finish, rice porridge or champon noodles are highly recommended.

Kyushu Region
Motsunabe (See above)
Enjoying at Home! Easy Hot Pot Recipe
【Basic Mixed Vegetable Nabe】

Ingredients (for 2 people):

Pork belly: 200g
Chinese cabbage: 1/4 head
Green onion: 1 stalk
Shiitake mushrooms: 4 pieces
Enoki mushrooms: 1/2 bag
Tofu: 1/2 block
Water: 800ml
Kombu kelp: 10cm
Soy sauce: 3 tbsp
Sake: 3 tbsp
Mirin: 2 tbsp
Salt: A pinch
Ponzu, yuzu kosho, etc.: To taste

Instructions:

Place the water and kombu kelp in a pot and let it steep for about 30 minutes.
Roughly chop the Chinese cabbage, diagonally slice the green onion, and cut the shiitake mushrooms in half after removing the stems. Separate the enoki mushrooms from their base. Cut the tofu into bite-sized pieces.
Cut the pork belly into bite-sized pieces.
Put the pot on heat. Once boiling, remove the kombu kelp, and add soy sauce, sake, mirin, and salt.
Add the pork, vegetables, and tofu, and simmer.
Once cooked through, season with ponzu or yuzu kosho to taste.

【Variation Recipes】

Curry Nabe: Add curry roux for a spicy curry hot pot.
Tomato Nabe: Add canned tomatoes or tomato juice for a Western-style tomato hot pot.
Kimchi Nabe: Add kimchi for a spicy kimchi hot pot.
Soy Milk Nabe: Add soy milk for a mellow, creamy soy milk hot pot.

Summary: Warm your heart and body with hot pot!
We have introduced the diverse range of hot pot dishes across Japan.

Hot pot is an indispensable part of Japanese winter dining, evolving uniquely in each region. Each dish contains the history, culture, and wisdom of its local people.

Please use this article as a reference to try various hot pots and find your favorite. And spend a wonderful winter time with family and friends, warming both heart and body!

We look forward to seeing you in our next article!